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Prepare pizza dough through step 3. Punch the risen dough down to release the air bubbles. Divide in half. (Make a pizza with the other half or freeze half of the dough for another time. See dough recipe for freezing instructions.)
Preheat oven to 425°F (218°C).
On a lightly floured work surface or on a piece of parchment paper or a silicone baking mat sprinkled with cornmeal (I skipped the optional cornmeal in the video above), roll the dough out into a 9×13 inch rectangle. The dough will want to be round, so do your best to shape it into a thin rectangle around this size– doesn’t have to be perfect.
Combine the butter, garlic, and Italian seasoning together in a small bowl. Brush over shaped dough. Cover evenly with shredded cheese.
Bake for 12-15 minutes or until the edges are golden brown. If desired, turn the oven to broil for the last minute to really brown the top.
Slice into breadsticks and serve plain or with marinara sauce. Cover leftover breadsticks tightly and store in the refrigerator for up to 1 week. Reheat as you prefer. Baked breadsticks can be frozen up to 3 months.